By Denise B.
3 packages of 3-cheese tortellini (cooked)
2-3 jars of Alfredo sauce
chopped celery, onions (optional)
chopped summer sausage or ham
pepper
Mix together and warm in crock pot.
Wednesday, December 22, 2010
Fresh Apple Cake
by Kelly G.
(This gets better the longer it sits, so I suggest making it at least a day in advance.)
2 cups plus 3 tablespoons sugar
3 tsp ground cinnamon
1 1/2 cups vegetable oil
3 large eggs
3 cups chopped Granny Smith apples, peeled (about 3 medium apples)
2 tsp vanilla extract
1/4 tsp freshly grated nutmeg
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1/2 cup raisins or coconut, your choice (or both!)
1. Preheat the oven to 325 degrees. Generously grease a 10-inch tube pan. Combine 3 tablespoons of the sugar, 1 tsp. of the cinnamon and coat the inside of the pan with the mixture by shaking the pan all around until the sides and bottom are coated.
2. Beat the oil and the remaining 2 cups of sugar with an electric mixer until well-blended. Add the eggs, one at a time, beating well after each addition. With a spatula, stir in the apples and vanilla. Sift together the remining 2 tsp cinnamon, the nutmeg, flour, baking soda, and salt. Add the flour mixture to the apple mixture and mix well with a spatula. Add the pecans and raisins or coconut. The batter will be very thick.
3. Spoon the batter into the prepared pan and smooth the top. Lift the pan from the counter about 2 inches and drop it back down to get out all of the air bubbles.
4. Bake the cake for 1-1/2 to 1-3/4 hours, until a tester inserted in the center comes out clean. Allow to rest on the countertop for at tleast 30 minutes before turning out onto a cake plate to cool completely.
(This gets better the longer it sits, so I suggest making it at least a day in advance.)
2 cups plus 3 tablespoons sugar
3 tsp ground cinnamon
1 1/2 cups vegetable oil
3 large eggs
3 cups chopped Granny Smith apples, peeled (about 3 medium apples)
2 tsp vanilla extract
1/4 tsp freshly grated nutmeg
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1/2 cup raisins or coconut, your choice (or both!)
1. Preheat the oven to 325 degrees. Generously grease a 10-inch tube pan. Combine 3 tablespoons of the sugar, 1 tsp. of the cinnamon and coat the inside of the pan with the mixture by shaking the pan all around until the sides and bottom are coated.
2. Beat the oil and the remaining 2 cups of sugar with an electric mixer until well-blended. Add the eggs, one at a time, beating well after each addition. With a spatula, stir in the apples and vanilla. Sift together the remining 2 tsp cinnamon, the nutmeg, flour, baking soda, and salt. Add the flour mixture to the apple mixture and mix well with a spatula. Add the pecans and raisins or coconut. The batter will be very thick.
3. Spoon the batter into the prepared pan and smooth the top. Lift the pan from the counter about 2 inches and drop it back down to get out all of the air bubbles.
4. Bake the cake for 1-1/2 to 1-3/4 hours, until a tester inserted in the center comes out clean. Allow to rest on the countertop for at tleast 30 minutes before turning out onto a cake plate to cool completely.
Cracker Snack Mix
by Kelly G.
12 cups original flavor Bugles
6 cups miniature pretzels
1 package (11 oz) miniature butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) miniature Parmesan fish-shaped cracker
1 cup mixed nuts OR peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix
In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture, toss to coat evenly.
Transfer to four ungreased 15-in. x 10-in. x 1 in. baking pans. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.
12 cups original flavor Bugles
6 cups miniature pretzels
1 package (11 oz) miniature butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) miniature Parmesan fish-shaped cracker
1 cup mixed nuts OR peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix
In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture, toss to coat evenly.
Transfer to four ungreased 15-in. x 10-in. x 1 in. baking pans. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times.
Friday, December 17, 2010
Potato Pan Rolls
by Erin U.
2 medium potatoes, peeled and quartered
1 1/2 cups water
2 packages (1/4 oz each) active dry yeast
1 tsp sugar
1/2 cup butter, melted
1/2 cup honey
1/4 cup vegetable oil
2 eggs
2 tsp salt
6 to 7 cups all-purpose flour
In a sauce pan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 miinutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110-115 degrees. Mash potatoes, set aside 1 cup to cool to 110-115 degrees (save remaining potatoes for another use).
In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add reserved mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour. Beat until smooth. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 1/2 dozen.
2 medium potatoes, peeled and quartered
1 1/2 cups water
2 packages (1/4 oz each) active dry yeast
1 tsp sugar
1/2 cup butter, melted
1/2 cup honey
1/4 cup vegetable oil
2 eggs
2 tsp salt
6 to 7 cups all-purpose flour
In a sauce pan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 miinutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110-115 degrees. Mash potatoes, set aside 1 cup to cool to 110-115 degrees (save remaining potatoes for another use).
In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add reserved mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour. Beat until smooth. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 1/2 dozen.
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